Fresh Shrimp and Dried Flounder Wontons

Ingredients

• 2 包 shrimp paste
• 2 盒 minced pork
• dried flounder powder (a little; a small amount is also used for the soup base)
• sugar (a little; for seasoning the filling and soup base)
• salt (a little; for seasoning the filling and soup base)
• abalone sauce (a little)
• sesame oil (add a little extra to the filling; also used in the soup base)
• wonton wrappers (as needed)
• water (for cooking the wontons)
• light soy sauce (for seasoning the soup base)
• yellow chives (add to the soup base at the end)

Steps

1. 1

   Place the shrimp paste, minced pork, dried flounder powder, a little sugar and salt, a little abalone sauce, and sesame oil in a resealable bag.

2. 2

   Seal the bag and knead the ingredients inside until combined into a wonton filling.

3. 3

   Marinate the filling for 10 minutes.

4. 4

   Cut a small hole in the resealable bag.

5. 5

   Bring a pot of water to a boil, then squeeze the filling directly from the opening of the bag onto the wonton wrappers.

6. 6

   Pinch the wonton wrappers closed around the filling.

7. 7

   Place the wontons in boiling water and cook until they float, then remove them.

8. 8

   Prepare the soup base and season it with sesame oil, dried flounder powder, and light soy sauce.

9. 9

   Add a little salt and sugar to taste.

10. 10

    Finally, add the yellow chives and serve with the cooked wontons.

Notes

The source does not provide the weights of the ingredients or the package sizes, nor does it specify the amount of water for the soup base or the quantity of yellow chives; no quantities have been inferred. The exact cooking time for the wontons and details for preparing the soup base are not provided.

Nutrition per serving

• staple food
• Hong Kong-style
• Chinese
• wontons
• soup